🛒 Ingredients (Serves 8–10)

  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
  • 1 cup sour cream
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack (or Pepper Jack)
  • 2 green onions, sliced
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt & pepper to taste

Optional add-ins:

  • 4 slices cooked bacon, crumbled
  • 1 small jalapeño, finely diced
  • 1 tbsp chopped fresh cilantro

👩‍🍳 Instructions

1️⃣ Mix the Base

In a large bowl, beat cream cheese until smooth.
Stir in sour cream, garlic powder, paprika, salt, and pepper.

2️⃣ Add the Good Stuff

Fold in:

  • Corn
  • Rotel
  • Cheddar
  • Monterey Jack
  • Green onions

Mix until well combined.

3️⃣ Chill or Bake (Two Ways!)

🧊 Cold Version (Quick & Easy)

  • Cover and refrigerate 1–2 hours for flavors to blend.
  • Serve chilled.

🔥 Hot Baked Version (Extra Creamy)

  • Transfer to baking dish.
  • Bake at 375°F (190°C) for 20–25 minutes until bubbly.
  • Optional: broil 2–3 minutes for golden top.

🌶 Make It Spicy

  • Use Pepper Jack cheese
  • Add diced jalapeños
  • Stir in a few dashes of hot sauce

🥣 What to Serve It With

  • Tortilla chips
  • Fritos
  • Crackers
  • Toasted baguette slices
  • Fresh veggie sticks

💡 Pro Tip

For extra flavor, sauté the corn in a skillet with a little butter until lightly charred before mixing — it adds amazing depth!

If you’d like, I can also give you:

  • 🌽 Mexican street corn (elote-style) dip
  • 🧀 Crockpot version
  • 🥓 Bacon ranch corn dip
  • 🥑 Avocado corn party dip